Name: Fennel Salsa
Yield: Makes about 4 cups
Ingredients: 3 cups finely diced fresh fennel bulbs (about 2 small); 1 cup diced seeded tomatoes; 1/8 cup chopped pitted Kalamata or other brine-cured black olives; 1/4 cup chopped fresh basil; 3 tablespoons extra-virgin olive oil; 2 tablespoons drained capers, chopped; 1 tablespoon balsamic vinegar

The fresh flavors and crisp textures in this salsa complement the tender sea bass.

Recipe information

Yield
Makes about 4 cups

Ingredients

3 cups finely diced fresh fennel bulbs (about 2 small)

1 cup diced seeded tomatoes

1/8 cup chopped pitted Kalamata or other brine-cured black olives

1/4 cup chopped fresh basil

3 tablespoons extra-virgin olive oil

2 tablespoons drained capers, chopped

1 tablespoon balsamic vinegar

Preparation

Combine all ingredients in large bowl; toss to blend. Season salsa to taste with salt and pepper. Cover salsa and refrigerate at least 2 hours and up to 1 day, tossing occasionally.